Torrone of the Dead is a recipe linked to the feast for the commemoration of the dead and is typical of Campania.
A dessert made with hazelnuts and chocolate, and even though I love only dark chocolate, despite this being a mix of chocolates, it’s really delicious… certainly, it cannot be considered a light recipe, but surely one to make at least once.
It might be an idea to propose it on our table as a dessert for the Halloween dinner.
Being a torrone, I can advise you to keep this recipe aside, ready to pull out during the Christmas holidays… it will be a great success!
So, at least out of curiosity, try my recipe and I am sure you will be very satisfied!
If you make any of my recipes, send me the photos so I can publish them on my page with your name.
Approx. 670 Kcal per person
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 2 Hours
- Portions: 10 people
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to make Torrone of the Dead
- 10.5 oz Dark Chocolate
- 10.5 oz White Chocolate
- 7 oz Whole Peeled Hazelnuts (I used them with the skin)
- 15.5 oz Hazelnut Spread or Nutella
Preparation of Torrone of the Dead
Let’s start by chopping 3.5 oz of dark chocolate and melting it in a bain-marie. Once well melted, pour it into a loaf pan and, using a brush, coat the sides of the cake.
I used a paper mold to avoid problems.
To gauge the loaf pan dimensions, I used a mold with a base of 8.7 inches and a height of 3.15 inches.
At this point, put the loaf cake in the freezer to set for at least 10 minutes.
After the time has elapsed, melt another 3.5 oz of dark chocolate in a bain-marie, which we will pour into the loaf pan to create a second layer, also covering the sides as before.
Put the mold back in the freezer for at least another 10 minutes to set.
In the meantime, let’s focus on the torrone filling by cutting the white chocolate into pieces and melting it in a bain-marie
once melted, pour it into a bowl and also add the hazelnut spread, mix well while the white chocolate is still hot because it will mix much better.
At this point, add the hazelnuts and mix the mixture again until all the ingredients are well incorporated.
Take the mold out of the freezer and pour all the mixture into the mold, leveling it well, perhaps with the help of a spatula, then put it in the freezer for at least 20 minutes, or until well hardened.
At this point, all that’s left is to complete the torrone by breaking the dark chocolate into pieces and melting it in a bain-marie. Once melted, pour it on the surface of the torrone to complete the dessert, taking care to level it well and filling every spot of the surface.
Put the mold back in the freezer for at least another 30 minutes, and finally, we’ll take it out. If you’ve used a metal mold, you can use a small knife to initially detach the edges; if you’ve used a paper mold, just widen it and flip it onto a serving tray… it will come out very easily.
Cut it into slices and serve…enjoy your meal!!!
For conserving the Torrone of the Dead, I recommend keeping it in the fridge under a glass dome or otherwise covered
